Sauce Abano
Ingredients
- 3 hard boiled egg yolks, grated
- 1 teaspoon dry mustard ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 1 1/2 cups olive oil, divided ⓘ
- 1/2 cup tarragon vinegar ⓘ
- 1/2 cup sour gherkins, chopped ⓘ
- 1 tablespoon capers
- 1 tablespoon chopped parsley ⓘ
- 1 tablespoon chervil ⓘ
- 1/2 tablespoon tomato paste ⓘ
- 3 hard boiled egg whites, cut in strips ⓘ
Instructions
- Blend egg yolks with mustard, salt, pepper, and 1/4 cup oil.
- Beat with a wire whisk until it becomes a paste.
- Slowly add remaining oil, beating constantly.
- Add tarragon vinegar and stir vigorously.
- Stir in gherkins, capers, parsley, chervil and tomato paste .
- Sauce should have the consistency of mayonnaise.
- Fold egg whites into sauce and serve over meat.
Nutrition & Diet Analysis (per serving)
650
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).